Job Summary
The Director of Culinary oversees the strategic vision, menu development, and back-of-house (BOH) operations for all restaurant locations within our group. This role leads culinary innovation, establishes standard operating procedures, and ensures maximum kitchen profitability. The Director of Culinary mentors kitchen leadership, enforces strict food safety protocols, and maintains uniform food quality across the entire brand. [1, 2, 3]
Key Responsibilities
Culinary Innovation & Menu Engineering
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Menu Development: Design, test, and implement innovative menus that align with brand identity and food trends.
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Recipe Standardization: Create detailed, cross-utilizable, and scalable recipe manuals with precise plating guides.
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Pricing & Profitability: Audit theoretical food costs regularly to hit target margins through smart pricing and ingredient selection.
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Seasonal Rollouts: Manage the R&D pipeline for limited-time offers (LTOs) and seasonal menu updates. [1, 2]
Supply Chain & Food Cost Control
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Vendor Selection: Source high-quality ingredients and negotiate national or regional pricing contracts with vendors.
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Inventory Management: Oversee BOH inventory systems to track waste, prevent theft, and optimize stock levels.
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Quality Assurance: Establish rigorous quality control standards for incoming raw products and finished dishes.
Operational Excellence & Compliance
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Kitchen SOPs: Develop and enforce uniform standard operating procedures for prep, line execution, and closing shifts.
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Health & Safety: Ensure every kitchen strictly adheres to FDA Food Code, local health department mandates, and OSHA guidelines.
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Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
Talent Management & Training
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Chef Leadership: Recruit, onboard, and mentor Executive Chefs and Head Chefs across all locations.
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Training Programs: Conduct comprehensive hands-on training workshops for all new menu rollouts and culinary systems.
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Performance Management: Evaluate kitchen leadership performance and establish clear professional development paths.
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Culture: Foster a collaborative, professional, and high-energy kitchen environment to maximize retention.
Qualifications & Skills
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Experience: Minimum of 5 years as a Multi-Unit Executive Chef, Corporate Chef, or Culinary Director.
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Education: Degree in Culinary Arts or Culinary Management preferred. Equivalent professional experience required.
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Financial Acumen: Deep understanding of food cost metrics, yield analyses, and BOH inventory software.
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Leadership: Proven ability to manage, inspire, and train remote culinary teams across multiple locations.
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Certifications: Current ServSafe Manager and ServSafe Allergens certifications required.
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Travel: Willingness to travel frequently to various locations (up to 50–75% of the time) for audits and openings. [1, 2, 3]
Physical Demands & Work Environment
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Must be able to stand, walk, and work on hot kitchen lines for extended periods.
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Ability to safely lift and carry kitchen items weighing up to 50 pounds.
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Frequent exposure to sharp utensils, high heat, open flames, and cold storage units.
